17 Bean and Rice Soup

Contributed by Donna Jacobs
2 TBS olive oil
1 tsp crushed garlic
1 medium yellow onion
3 big celery stalks
1 cup baby carrots
1 14.5 oz. can of diced tomatoes (0ptional)
1 cup 17 bean mix (soak over night)
1 cup rice (I used a mixture of wild, brown, and basmati rice)
1  32oz container of organic vegetable broth
4 quarts of water
1 bay leaf
¼ tsp bay leave powder (Sprouts)
1 tsp. Italian herbs
1 tsp 21 herb blend (Trader Joes)
1 tsp salt
Pepper to taste
Sauté the garlic, onion and celery in the olive oil.  Add broth and water and spices.  Add bean mix. Cook covered for 1 hour. Mix in rice. Cook 30 minutes. Mix in carrots and any other vegetables you like and cook for 30 minutes more.

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